The Amish Cook: The Yoders know their onions

Published 11:56 am Tuesday, August 17, 2021


The Amish Cook

What a combination. It’s 6 a.m., the birds outside my window are trying to outdo each other, all six little children are sound asleep, and Mommy is ready to write! All we need is a stretcher to lengthen the next hour until we’re in full swing of the day.

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My mind travels across the country to the millions of homes, with many who are rising, getting ready for the day. For thousands, it will have been their last day, for many, there is poverty and sickness, making their days unbearable.

My day ahead looks like it’s filled with the norm of making breakfast for our children, telling Bible stories, helping little ones them with morning chores, teaching them to work and play with a common goal of building the family instead of teasing. Then I stop and realize that I’m not promised what will happen between now and the moment I lay my head on the pillow for the night. I truly do not know what my day may hold.

So for today I will cherish the moment, tucking deep into my heart these priceless moments with little ones. What’s better than those first days of having a 1-year-old toddle all around the house?

As he rounds the corner going from the sewing room to the kitchen and he calls, “Ma-ma!” As he spies me, his entire face beams and his big blue eyes light up like a light bulb. Surely it’s worth being a mom despite the rough nights and the many questions with no answers, which I keep bringing before the Lord. On my own, I do not have all the expertise needed with raising Godly children.

In regards to my days, I am endlessly thankful for my dear husband who diligently works five days a week to give me the opportunity of staying home with our dear little ones in this brief stage of their young lives.

So you wonder, “Do all Amish wives just work at home and not pursue any careers?”

In recent years I have discovered that there are Amish mothers in some communities who do take the responsibility of working away from home, so yes it is done here and there, but for the most part Amish wives choose to stay home with their families.

In our homes it is of great value to have mothers working along side their daughters, (and sons for that matter) as they teach them many basic concepts of cooking, gardening, sewing, and the likes. For me personally, there are few things I enjoy more than to have all the children with me in the kitchen or garden and watch the delight on their innocent faces as they help do things for our family.

I am double spoiled, beside spending entire days with my lambs (as I call our children), we have the rare privilege of having Daddy own a furniture business right here at home. Each day at 11:30 he joins us for lunch. On days when 6-year-old Austin or 9-year-old Julia make lunch, we all get the treat of taking it out to Daddy while they shut down for noon break.

If you happen to know anything about eating with six little children you can perhaps imagine the scene. Who doesn’t want to sit beside Daddy in his shop, and what little boy wouldn’t have fun looking for the chance to slip off and sprint through the shop when Mom isn’t looking? As we all gather around a cart (which is used to tow furniture), we sit or kneel around it, thank the Lord for the food, then Mommy ladles food to fill all seven plates.

Our noon meals are kept quite simple centering around veggies, and usually some sort of meat. For example, yesterday we had the first butternut squash from the garden and fresh green beans with sautéed onions and leftover grilled chicken which Austin diced and stirred into the beans. For lunch we completely eliminate dessert or keep it as basic as iced coffee or a fruit smoothie.

The clock’s hands are going faster than mine; it’s showing 6:30 and the children are waking. I’ll be in touch next week, in the meanwhile be sure to try our onion pie. Since we’ve harvested our hundred onions we’ve been enjoying them in all sorts of versions, with this being on the top of the list!


• 30 saltine crackers

• 1 /3 cup butter, melted

• 3 cups onions, diced

• 1 /4 cup butter

• 1 cup shredded Cheddar cheese

• 3 eggs, beaten

• 1 1 /2 cup milk

• 3/4 teaspoon Salt

• 1/4 teaspoon  Pepper


Mix crackers and ⅓ cup of butter and press into a 9” baking dish.

Sauté onions in 1 /4 cup butter until onions are slightly tender. Spread onions over cracker mixture and sprinkle with cheese.

Combine remaining ingredients and pour over cheese. Bake at 350 for 30 minutes.

Remove from oven and serve.